Authentic Thai Green Curry with Chicken

Instructions

1. 1

   Heat the oil in a deep pan or wok over medium heat. Add green curry paste and stir-fry for 1-2 minutes until very fragrant.

2. 2

   Add ½ cup of the coconut cream and stir until the curry paste blends in and the oil begins to separate slightly.

3. 3

   Add chicken slices and cook, stirring, until just cooked on the outside.

4. 4

   Pour in the remaining 1 cup coconut cream and simmer gently for 5 minutes.

5. 5

   Add the bamboo shoots, green beans, and bell pepper. Simmer for another 7-8 minutes until vegetables are tender and chicken is fully cooked.

6. 6

   Stir in fish sauce, sugar, and kaffir lime leaves (if using). Simmer 1 more minute and adjust seasoning to taste.

7. 7

   Stir in Thai basil and turn off heat. Let sit 1-2 minutes before serving.

8. 8

   Serve hot over steamed jasmine or brown rice.